Results 41 to 50 of about 190,967 (211)
Investigating the status of environmental health indicators of bakeries in Malekshahi city in 1400 [PDF]
Muhandisī-i Bihdāsht-i Muḥīṭ, 2022 Background and Objective: Bread is one of the most important food sources in our country. The hygiene of bread is very important and one of the most important things to note is the hygiene of bakeries.
fatemeh vahedimonfared +2 more
doaj
The Analysis of Halal Product Purchase Intention Using Theory Of Planned Behavior (TPB): An Application on Bakery Product Consumption [PDF]
, 2016 This study is applying Theory of Planned Behavior as a theoretical framework with aim of extending prior research of examining halal bakery product purchasing behavior in Solo and Sukoharjo, Indonesia. Data are collected through questionnaire. The sample
, Dr. Soepatini, SE., M.Si +1 more
core
Production of Bread Wheat Control of Quality and Safety in Organic Production Chains [PDF]
, 2005 This leaflet provides a practical overview for producers and others involved in wheat production and storage, on what can be done at these steps to improve the quality and safety of organically pro-duced wheat, in addition to certification and general ...
Brandt, Kirsten +3 more
core
Investigating the environmental health status of Sanandaj bakeries in 2023 [PDF]
Muhandisī-i Bihdāsht-i Muḥīṭ, 2023 Background: Bread is the main source of nutrition and provides most of the daily energy of people. In order to have healthy and suitable bread, it is necessary to pay attention to the environmental health indicators in bakeries.
Danesh Lotfi narani +2 more
doaj
Warta Pengabdian AndalasA community engagement initiative was conducted with Bondo Bakery, a local homemade bakery producer in Padang. The goal was to assess the bakery's current conditions and explore ways to enhance its business capacity.
Aronal Arief Putra +3 more
doaj +1 more source
THE USE OF INULIN AND SOY PROTEIN ISOLATE IN PRODUCING HARD-DOUGH BISCUITS FOR SENIOR PEOPLE
Food and Environment Safety, 2017 The article reviews the potential rationale of the addition of inulin and soy proteins to harddough biscuits recommended for senior people’s diet. Hard-dough biscuits were considered as the objects of this nutritional enrichment since they have an ...
Antonella DOROHOVYCH, Mykola PETRENKO
doaj
Corncob flour as an alternative ingredient for muffins: technological and nutritional perspectives
Revista PrincipiaThe growing demand for environmental sustainability and functional foods has driven the development of new products and food ingredients derived from alternative, cost-effective sources.
Tatiane Monteiro dos Santos +4 more
doaj +1 more source
Frontiers in Microbiology, 2018 This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability.
Fabio Minervini +4 more
doaj +1 more source
The Philippine Bakery Sector [PDF]
Trade, Bakery, Philippines, Bakery Ingredients, Food Consumption/Nutrition/Food Safety, International Relations/Trade, D4, F1,
Thornsbury, Suzanne, Woods, Mollie
core +1 more source
Group Mutual Exclusion in Linear Time and Space
, 2015 We present two algorithms for the Group Mutual Exclusion (GME) Problem that satisfy the properties of Mutual Exclusion, Starvation Freedom, Bounded Exit, Concurrent Entry and First Come First Served.
Gafni, Eli +2 more
core +1 more source